Fish, Seafood | Pescatarian Ketogenic High Protein

Eel

Anguilla spp. Allergens: Fish
Eel

Sourcing & Taxonomy

  • Family Anguillidae
  • Primary Cuisine East Asian, European, Mediterranean
  • Seasonality Year-Round (farmed); Varies by wild species
  • Source Wild-caught or farmed fish

The Forktionary Angle

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Definition

A long, snake-like, migratory fish with rich, firm, and oily flesh, prized in various cuisines worldwide.

Sensory Profile

TasteRich, savory, slightly sweet, distinct "fishy", earthy
TextureFirm, dense, flaky, oily
AromaOceanic, slightly sweet, distinct
AcidityLow

Technical Metrics

Nutrition Facts

Per 85g (3 oz)
Calories236 kcal
Total Fat17 g
Saturated Fat3.5 g
Trans Fat0 g
Cholesterol126 mg
Protein18.5 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium20 mg
Iron0.5 mg
Potassium200 mg

Chef’s Secret

When preparing fresh eel, ensure thorough cleaning and proper cooking to neutralize any toxins in its blood. Grilling or smoking enhances its rich flavor.

Substitutions

Best Match

Catfish

1:1

Similar firm, white, somewhat fatty flesh and mild flavor, good for smoking or frying.

Mackerel

1:1

Oily, flavorful fish with firm texture, often used in grilling or smoking, but more strongly flavored.

Chilean Sea Bass

1:1

Offers very rich, buttery, flaky white flesh, but can be expensive and has a milder flavor.

Smoked Tofu

1:1

Plant-based, firm texture substitute, especially if marinated and grilled to mimic savory notes.

Buying Guide

Purchase from reputable fishmongers. Look for fresh, clear eyes if whole. If smoked, ensure proper storage.

Flavor Pairings

Soy sauce mirin sake rice cucumber avocado leeks horseradish potatoes.